JAYFORCE

Careful about throwing around the word ‘authentic’ or being so quick to judge what is not authentic. I came across this Eat Seeker video and played (and decided to share) it because the food looked delicious. But this (and like their other episodes) go deeper than ‘staying true’ to where the cuisine is ‘from’… Get into the meaning behind the dishes, the motives and motivations of the chefs. This clip [and series] is cool (AND delicious)!

Over the last few years, Taiwanese food has slowly been getting a little more recognition across the city of New York. At the beloved Taiwanese spot, Win Son, co-owners Trigg Brown and Josh Ku have worked incredibly hard to build an association with the language they use on their menu. Together they have crafted a menu that highlights Taiwanese mainstays like the o-a jian (oyster omelette), fly’s head, and danzi noodles at their Brooklyn restaurant. Their hope is that small changes like using the Taiwanese dish names on the menu can help promote Taiwanese cultural and culinary identity in the city.
– Thrillist

– @ojones1

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